For a richer flavor, try roasting the bell peppers before stuffing them. Experiment with different cheeses such as feta, Monterey Jack, or provolone. Add a touch of heat with a pinch of red pepper flakes or a dash of your favorite hot sauce. Feel free to add other vegetables like mushrooms, corn, or spinach to the filling. For a vegan option, omit the cheese or use a plant-based mozzarella alternative.
Quinoa Stuffed Peppers
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS196
Embark on a culinary adventure with these vibrant Quinoa Stuffed Peppers. Bursting with fresh vegetables and savory spices, this versatile vegetarian delight offers a symphony of flavors in every bite. Customize the filling to your liking for a truly personalized dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol12 mg
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Fiber8 g
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Protein11 g
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Saturated Fat3 g
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Sodium348 mg
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Sugar8 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
02 Step
Recipe View Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
03 Step
Recipe View Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
04 Step
Recipe View Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
05 Step
Recipe View Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
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Misael Herman
May 21, 2025My kids are picky eaters, but they actually enjoyed these! I'll definitely be making them again.
Reagan Yundt
May 2, 2025I used a vegan cheese alternative, and they were just as good! Perfect for a plant-based meal.
Jaren Runte
Nov 26, 2024I added some cooked sausage to the filling, and it was delicious! My family loved them.
Lonzo Koeppflatley
Aug 26, 2024This is my new go-to recipe for stuffed peppers. Thanks for sharing!
Joanne Hayes
Aug 18, 2024These are so easy to customize with whatever vegetables I have on hand. A great way to use up leftovers!
Verlie Kessler
Jun 21, 2024I made these for a vegetarian dinner party, and they were a huge hit! Everyone loved the flavor combination.
Ceasar Marquardt
Jun 3, 2024The roasting tip made a huge difference! The peppers were so much more flavorful.
Hoyt Beier
Oct 3, 2023I love that this recipe is so versatile. You can easily adapt it to your own taste.